Vegetale al Forno

This is one that appears in the boxletter yearly, by request, and contributed by member Lisa. It is always yummy…even better when you think you have overcooked it. My tips: […]

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Grilled Steak Salad with Pickle Pepper Vinaigrette

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Gourmet, August 1997 3 tablespoons white-wine vinegar                          2 tablespoons Dijon mustard 3 tablespoons olive oil                                 1 teaspoon sugar 1/4 cup finely diced red bell pepper                      1/4 cup […]

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Grilled Zucchini Ribbon Salad

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Michael Chiarello, 2007, foodnetwork.com 6 to 8 large zucchini, roughly 4 pounds 1 cup extra-virgin olive oil, divided Sea salt, preferable gray salt and freshly ground black pepper 6 cloves […]

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Creamed Swiss Chard with Prosciutto

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from The Culinary Institute of America Vegetables I wasn’t sure on the status of chard this week, but when you get a chance, this is lovely… 2 T olive oil                                                […]

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